Festive Strawberry Trifle

This is a wonderful dessert for a spring luncheon or a family holiday celebration. Use a clear glass trifle bowl to showcase the colorful layers…and watch it disappear. Serve with chilled champagne or rosé.

- 2 cups whole milk, hot
- 4 eggs
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 pint heavy cream, whipped and divided
- 1 8” sponge cake or angle food cake
- ½ cup orange juice (you may also add a liqueur)
- 2 cups sliced fresh strawberries, plus extra ones for garnishing
- 1 jar SchoolHouse Kitchen^® Strawberry Black Peppercorn Anytime Spreadable Fruit

Beat the 4 eggs with the sugar. Slowly add the hot milk while mixing and cook in a double boiler over hot water until it has thickened. Remove from heat. Cool and add the vanilla and fold in l cup of the whipped cream.

Cut cake into ½” slices or squares and place in a mixing bowl. Pour orange juice over and mix with a rubber spatula so that all of the cake is soaked with orange juice. Place some of the cake pieces in the bottom of a 2-quart clear dish, or glass trifle bowl.

Place l cup sliced strawberries over the cake; spread generously a layer of Strawberry Black Peppercorn Anytime Spreadable Fruit. Next, spoon on the cream mixture.

Repeat the above layering, cover with plastic wrap, and place in refrigerator for at least two hours. When ready to serve, top with the remaining cup of whipped cream and garnish with the extra strawberries.

Serves 8-10